Mango and Chicken Curry
Servings 2 people
- 1 mangos ripe alphonso
- 4 chicken thighs skinless, bone-in
- 1 tsp coriander seeds toasted
- 1 tbsp sesame seeds toasted
- 3 Kashmiri dried red chillies soaked in 50ml hot water for 1 hour
- 1 tbsp jaggery or light brown sugar
- 40 g desicated coconut
- 35 g tamarind paste
- 2 tbsp rapeseed oil
- 1 tsp mustard seeds
- 20 g coconut cream
- 1 pinch asafoetida
- 15 curry leaves fresh
- 1 tsp turmeric
- coriander to garnish
- Roughly cut all the flesh from the mango and set aside. Use a small, sharp knife to scrape all the residual pulp from the skin and the stone into a bowl, then add 40ml water, stir to combine and set aside.
- In a blender, grind the coriander and sesame seeds to a coarse powder. Add the drained soaked chillies, sugar, coconut and tamarind, and blend to a smooth paste. Add a little water to loosen, if need be.
- Toss the chicken thighs with half a teaspoon of turmeric and some salt. Heat the oil in a large pan and brown the thighs well on both sides then remove and set aside.
- In the same pan turn up the heat and once it’s good and hot, sprinkle in the mustard seeds. As soon as they crackle, chase with the asafoetida, curry leaves and sliced red chilli, and fry until fragrant. Stir in the turmeric, then add the coconut paste and fry for three minutes. Pour in the reserved mango pulp liquid and chicken thighs, season with sea salt and stir gently, spooning the sauce over the chicken. Cover and cook for 15 minutes, turning the chicken once halfway. Uncover the pan, add the mango fruit and cook for a further five minutes, then garnish with coriander and serve with chapatis or puris.